Indulge in the blissful delight of Slow Cooker Pavlova is a meringue-based dessert with a crispy exterior and soft, pillowy interior, adorned with luscious fruits. Made with just 6 eggs, sugar, and a few essentials. This sweet treat takes 1 hour 40 mins and serves 8 dessert.
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đź’— Why This Slow Cooker Pavlova Recipe Will Leave You Wanting More:
- Effortless Prep: Simple ingredients for a stunning dessert in minutes.
- Foolproof Technique: No-fail method for a perfect Pavlova every time.
- Versatile Delight: Customize toppings for diverse flavor combinations.
- Crowd Pleaser: Serves a sizable group with heavenly satisfaction.
What Is Slow Cooker Pavlova Recipe?
Slow Cooker Pavlova Recipe is a luscious dessert crafted from egg whites, sugar, vinegar, and cornflour. Its texture is a delicate balance between crispy on the outside and marshmallowy inside.
🥚 Slow Cooker Pavlova Recipe Ingredients
- 6 eggs, separated
- 1ÂĽ cups caster sugar
- 2 tsp corn flour
- 1 tsp vanilla
- 1 tsp white vinegar
🍰 How To Make Slow Cooker Pavlova
- Beat the egg whites in a clean, dry bowl until they form soft peaks.
- Slowly add the sugar, one tablespoon at a time, mixing well after each addition.
- Keep mixing until the mixture is thick and shiny, and all the sugar is dissolved. Add the cornflour, vinegar, and vanilla, and mix until just combined.
- Pour the mixture into a slow cooker bowl lined with baking paper. Put a tea towel under the lid.
- Cook on low for 1 to 1.5 hours, or until it’s done.
- Leave it in the slow cooker until it’s completely cold, then top it with whipped cream and fruit.
đź’ Recipe Tips
- Use room temperature eggs for better volume; cold eggs hinder proper whipping and might deflate the Pavlova.
- Gradually add sugar while whipping egg whites to ensure a stable meringue; adding too quickly may lead to a grainy texture.
- Avoid opening the slow cooker during baking; sudden temperature changes can cause cracking or collapsing of the Pavlova.
- Cornflour acts as a stabilizer; don’t skip it, as it helps create the Pavlova’s signature marshmallow-like interior.
- Cool the Pavlova completely in the slow cooker with the lid slightly ajar; rapid cooling can cause cracking.
🍒 What To Serve With Pavlova?
Top Pavlova with whipped cream and fresh fruits like berries, kiwi, or passion fruit drizzle with sauces like raspberry coulis for a delightful finish.
🎚 How To Store Leftovers Pavlova?
- In The Fridge. Store Leftovers Pavlova in an airtight container at room temperature for 1-2 days. Avoid refrigeration to prevent sogginess.
- In The Freezer. Freezing alters texture; avoid freezing Leftovers Pavlova as it becomes soft and loses its crispness.
đźš« How To Reheat Leftovers Pavlova?
Reheating Slow Cooker Pavlova isn’t advised; it may lose its texture and collapse. Best savored fresh for its delicate crispness and marshmallow-like interior.
FAQs
Why Didn’t My Pavlova Go Crispy?
Insufficient baking time or high humidity can prevent crispness in Pavlova bake longer or reduce moisture in the oven.
How Do I Prevent A Pavlova From Collapsing After Baking?
Avoid underwhipping egg whites, use cream of tartar, and cool slowly to prevent collapsing after baking Pavlova.
How Do I Know When A Pavlova Is Done Baking?
A baked Pavlova should be dry on the outside and sound hollow when tapped.
What Causes A Pavlova To Develop A Brown Crust On The Outside?
Excessive sugar or oven temperature causes browning; reduce sugar or shield with foil during baking.
How Long Should I Beat The Egg Whites For Pavlova?
Beat egg whites until stiff peaks form for about 5-7 minutes, ensuring stability for Pavlova.
Slow Cooker Pavlova Nutrition Facts
Amount per Serving
- Calories: 210
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 33mmg
- Sodium: 32mg
- Potassium: 94mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 29g
- Protein: 4%
- Vitamin A: 11%
- Vitamin C: 2%
- Calcium: 19mg
- Iron: 1mg
Slow Cooker Pavlova Recipe
Description
Indulge in the blissful delight of Slow Cooker Pavlova is a meringue-based dessert with a crispy exterior and soft, pillowy interior, adorned with luscious fruits. Made with just 6 eggs, sugar, and a few essentials. This sweet treat takes 1 hour 40 mins and serves 8 dessert.
Ingredients
Instructions
- Beat the egg whites in a clean, dry bowl until they form soft peaks.
- Slowly add the sugar, one tablespoon at a time, mixing well after each addition.
- Keep mixing until the mixture is thick and shiny, and all the sugar is dissolved. Add the cornflour, vinegar, and vanilla, and mix until just combined.
- Pour the mixture into a slow cooker bowl lined with baking paper. Put a tea towel under the lid.
- Cook on low for 1 to 1.5 hours, or until it’s done.
- Leave it in the slow cooker until it’s completely cold, then top it with whipped cream and fruit.
Notes
- Use room temperature eggs for better volume; cold eggs hinder proper whipping and might deflate the Pavlova.
Gradually add sugar while whipping egg whites to ensure a stable meringue; adding too quickly may lead to a grainy texture.
Avoid opening the slow cooker during baking; sudden temperature changes can cause cracking or collapsing of the Pavlova.
Cornflour acts as a stabilizer; don’t skip it, as it helps create the Pavlova’s signature marshmallow-like interior.